Smoked Salmon with Avocado Salsa and Prawns

This recipe is attributed to Kaye and she posted it in Best Recipes.com.au. I don't know Kaye but her last name isn't mentioned. This is a very yummy starter so thank you Kaye!
It serves 8 as an starter.

500g smoked salmon (but I used 330 g and that was plenty, Kaye must love the stuff!)
16 small cooked prawns
Salsa:
3 medium roma tomoatoes, seeded and finely chopped
2 large avocadoes, finely chopped
1 small (80g) red onion, finely chopped
1 tablespoon finely chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons lemon juice
salt and pepper
Dressing:
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon fresh chives
salt and pepper

Line 8 little rammekin dishes (about 1/3 cup) with plastic wrap making sure there is about 3cm above the edge. (Kaye says to use muffin tins, I chose the rammekins)
Comine all the salsa ingredients and mix gently.
Trim a slice of smoked salmon slightly larger than the base of a rammekin.
Top with 1 tablespoon of salsa and top with salmon trimmings.
Top with another tablespoon of salsa, and cover top with salmon. This should fill a rammekin.
Fold over the plastic wrap to seal.
Repeat till all rammekins are used.
Eat up any leftover bits as they are delicious!
Put in the fridge several hours or overnight.
Combine all the dressing ingredients in a jar and shake well.
Just before serving turn out salad, it should hold its shape, onto a plate.
Add two prawns, peeled with tails intact to the top, drizzle with the dressing, making a few drops around as well to look pretty.
Serve and enjoy!